This Orange Crush Honey process is the successful result of Diego’s experiments in coffee processing and research into the chemistry of the coffee seed. Coffee cherries were first harvested at their optimal maturity to ensure sweetness. Cherries were then fermented in an anaerobic environment with selected yeasts and dehydrated orange enzymes for 96 hours. The fermented coffee is then pulped before being dried in marquesinas at an average temperature of 40 degrees Celsius for 15 days. The dried coffee is then moved to Colombian brandy barrels to stabilize, finally reaching 11% humidity before being rested for 15–20 days in GrainPro bags prior to being hulled and packaged for export.